2012 Drinks Trends Forecast

The Crazy New Drink Trends Of 2012

The Rise of Rum

Continuing Trend: Just as tequila and gin each had their "years," 2012 appears to be the Year of Rum. With the continuing popularity of punches and tiki drinks, this cane-based spirit gains increasing respect and popularity, which, in turn, compels distilleries to create better product. From new spiced rums and the global introduction of brands like Santa Teresa and Denizen, to high-end sipping rums, including Mount Gay 1703 Old Cask and El Dorado 21, rum continues to push other bottles to the sides of the bar.

Emerging Trend: The prevalence of pisco. Better than vodka in cocktails, high-quality piscos (Pisco Portón, Machu Pisco) made from distilled grapes in Peru or Chile continue to gain ground. Will the clear, brandy-like drink become the "new tequila," as some drinks writers exclaim, or lay low like cachaça? Other popular spirits for 2012: Bourbon, gin and mezcal all continue to evolve and expand.

Keep an Eye Out For: Party booze is all too often overly sweet (think Hypnotiq or almost all flavored vodkas). For something fresh, check out new spicy-and-strong offerings like Southern Comfort's Fiery Pepper (flavored with Tabasco), Bombay Sapphire East gin (which is enhanced with Vietnamese black peppercorns), the cinnamon-spicy Jim Beam Devil's Cut, and the upcoming Malibu Red (a smooth/fiery blend of Malibu rum and silver tequila).

High-proof and cask strength spirits

Continuing Trend: Bartenders love strong spirits. They hold up well in cocktails with strong flavors, allow customers to decide how much water they want to add and sometimes reveal the true expression of the distiller. Scotch whisky is where most of the attention has been paid (the Auchentoshan 1999 Bordeaux ages its 116-proof whisky in used wine barrels to excellent effect). But this year, DeLeon is offering up a cask-strength extra-aged tequila, while two cognac brands recently released high-proof expressions reflecting the stronger booze popular in the 19th century: Louis Royer's Force 53 and Pierre Ferrand's 1840 Original Formula.

Emerging Trend: The opposite of that. With "skinny drinks" continuing to grow in popularity, and governments from England to New York cracking down on excessive drinking, demand for lower-proof cocktails and spirits is on the rise. Look for Wild Turkey 81, an approachable bourbon that uses longer-aged whiskies for more flavor at a lower proof, and Voli Lyte, a barely flavored vodka that clocks in at 70 proof and a lower calorie count than most flavored vodkas.

Keep an Eye Out For: Navy-strength gins. Bartenders and gin geeks have long loved Plymouth's Navy Strength (so-called because gin-soaked gunpowder could still be fired at the higher proof), and it's possible it will reach North American shores someday soon. In the meantime, hunt down the new Perry's Tot (114 proof) from New York Distilling Company, and expect more craft distillers to follow suit.

If these tasty movements don't slake your thirst, be on the lookout for other trend-forward options like updated beer cocktails, anything featuring the Italian digestif Amaro and peanut butter cocktails. We said it.